Picture this: a lazy Saturday morning, a hot cup of coffee, and a golden scone bursting with fresh blueberries in every bite. These blueberry scones deliver exactly that kind of weekend magic, with tender, flaky layers and pops of juicy fruit throughout.
The secret is the same technique that makes our vanilla scones so irresistible: grated frozen butter. Those little butter shreds create steam pockets as they bake, giving you that bakery-quality flakiness without any complicated laminating. The fresh blueberries stay plump and juicy inside while the edges get that gorgeous golden crisp.
Tips & Variations
Fresh vs. Frozen Blueberries: Fresh berries work best here because they hold their shape without releasing too much juice. If using frozen, don't thaw them first: toss them straight from the freezer into the flour mixture to prevent purple streaks throughout the dough.
Lemon-Free Option: If you prefer, skip the lemon zest and use the original vanilla glaze from our
Mixed Berry Scones: Swap half the blueberries for fresh raspberries or blackberries. Keep the total amount at 1 cup to maintain the right dough consistency.
Extra Lemon: For a more intense citrus flavor, add 1 tablespoon of fresh lemon juice to the glaze along with the zest.
The Science Behind Flaky Scones
Want to understand why cold butter is so crucial for achieving those perfect flaky layers? Learn the complete science in our article.
Serving Suggestions
These scones shine at:
- Weekend brunch with fresh fruit and whipped cream
- Afternoon tea alongside clotted cream
- A quick grab-and-go breakfast (they travel well!)
- Summer gatherings when blueberries are at their peak
Storage & Make-Ahead
Storage: Keep in an airtight container at room temperature for 2-3 days. The glaze may soften slightly but the flavor stays excellent.
Freezing Baked Scones: Cool completely, wrap individually in plastic wrap, then freeze for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven.
Make-Ahead (Best Method): Shape and cut the scones, then freeze unbaked on a parchment-lined baking sheet. Once frozen solid, transfer to a freezer bag. Bake directly from frozen at 425°F, adding 3-4 minutes to the baking time. Glaze after cooling.
Blueberry Scones
Nutrition (per serving)
*Nutrition is estimated and may vary based on ingredients and portions.
Ingredients
Scone Dough
Lemon Glaze
Instructions
Chef's Notes
• Don't thaw frozen blueberries: add them straight from the freezer to prevent purple streaks. • For extra sparkle, sprinkle coarse sugar on top before baking. • The glaze sets better if you wait until scones are completely cool.
Frequently Asked Questions
Yes! The key is to not thaw them first. Add frozen blueberries directly to the flour mixture and toss to coat. This prevents them from releasing juice and turning your dough purple. Expect slightly longer baking time (add 1-2 minutes).
